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Oil Poached Salmon with Sticky Rice And Dried Fruit Salad

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CATEGORY CUISINE TAG YIELD
Seafood, Grains Japanese Infood02 1 servings

INGREDIENTS

5 c Olive oil
2 Heads ginger; smashed
1 Head garlic; smashed
1 bn Scallions; slivered
4 Pieces salmon; (6-ounce)
2 c Japanese rice; steamed
3/4 c Mirin
2 Scallions; slivered
1/2 c Dried cherries
1/2 c Dried blueberries
1 Sheet nori; crumbled
1/2 c Lemon juice
1/2 c Fish stock
1/4 c Ice wine; (from British
; Columbia)
3/4 c Grapeseed oil
1/2 c Air-dried corn

INSTRUCTIONS

SAUCE
In a saucepan, bring the olive oil up to 160 degrees. Add the smashed
ginger, garlic and scallions. Take the mixture off the heat and allow it to
infuse for 2 hours. Strain.
Steam the rice and then season with the mirin. Once cooled, mix in the
slivered scallions, dried in a saucepan. Bring the olive oil up to 160
degrees. Add the smashed ginger, garlic and scallions. Take the berries and
seaweed.
To make the sauce, bring the lemon juice, fish stock and ice wine to a
boil. Remove from heat and blend in the grapeseed oil. Season with salt and
pepper.
To poach the fish, bring the poaching oil up to about 160 degrees in a deep
saucepan. Season the salmon with salt and pepper and gently immerse the
entire piece of fish in the oil. Allow to poach gently for about 5 minutes
or until rare-medium.
To Plate:
While the fish is cooking, place rice salad on plate and drizzle with lemon
sauce. Put poached fish on rice salad when it's done being poached.
Yield: 4 servings
Converted by MC_Buster.
Per serving: 12084 Calories (kcal); 1260g Total Fat; (92% calories from
fat); 74g Protein; 160g Carbohydrate; 185mg Cholesterol; 369mg Sodium Food
Exchanges: 1/2 Grain(Starch); 9 1/2 Lean Meat; 1 Vegetable; 10 Fruit;
249    Fat; 0 Other Carbohydrates
Recipe by: IN FOOD TODAY SHOW #INF309
Converted by MM_Buster v2.0n.

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